Place all ingredients into the spiral mixing bowl.
Mix for 5 mins slow and 8 mins fast.
Temperature of the dough after mixing should be around 27C.
Bulk ferment for 10 minutes.
Divide into 450g.
Mould into balls for intermediate proof.
Intermediate proof 15 minutes.
Mould into long loaf shape to fit the required tin.
Place the dough pieces into the required pre-greased tins seam down.
Final ferment for 1hour at 32C and 85% humidity.
Once removed from the proofer allow the dough to skin for 5/10min.
Dust with white flour and cut 5 diagonal score on top of the dough.
Bake in deck oven 230C bottom and 220C top for 28 minutes.
Right after baking decant the breads and place on cooling wires.
About this recipe
A white farmhouse with 30% of Giant grains soaked in Sapore Eleanor. Nice texture contrast from the grains and Eleanor brings a gentle acidity.
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